Note about the coconut milk: I didn’t have 2 cups, and I wouldn’t use that much even if I did have it. I cut the fat by using the coconut milk I had, about 1 cup, and filling out the rest with soymilk, water, and a splash of coconut extract. You can use as much or as little coconut milk as you want. See the substitutes page for more information.

Cut the florets from the broccoli stalks and cut each floret so that the top measures about 1 inch across. Peel off the thick outer skin of the stalks and cut the stalks into 1/2-inch dice. Set aside.

Heat 1 tablespoon of water in the pressure cooker. Cook the garlic over medium- high heat, stirring constantly, for about a minute. Add the coconut milk, soy sauce, lemongrass, dried basil, spices, red pepper flakes, reserved broccoli stalks, sweet potatoes, and mushrooms. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 2 minutes.

Reduce the pressure with a quick release method. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in the broccoli florets and chickpeas. Replace (but do not lock) the lid and cook over medium heat until broccoli is tender-crisp, 3 to 4 minutes. Stir in the fresh basil (if using) just before serving.

I served it over red brown rice, which I found in an Asian supermarket. You can serve it over any grain you want, or just eat it out of a soup bowl. The potatoes break down slightly and form a delicious sauce with the coconut milk.